Candied pumpkin at home. Candied pumpkin: recipes quickly and tasty

Candied pumpkins are a delicious, natural and even healthy treat. They are good on their own, as well as in muffins, cottage cheese casseroles and other sweet dishes. The fragrant syrup that is formed during their preparation is an excellent basis for making drinks and all kinds of desserts.

Oranges, lemons, cinnamon, ginger or something else to your taste give additional flavor to candied fruit and syrup...

Prepare the ingredients: pumpkin and, for example, orange and cinnamon.

Clean the pumpkin and cut the flesh into pieces. Pieces can be of any size and shape. I made them small and about 5 mm thick so that they dry faster later.

Sprinkle pumpkin pieces with sugar

and wait for a very large amount of juice to stand out from them.

Add cinnamon and orange zest.

Boil future candied fruits three times for five minutes with cooling after each cooking for at least an hour ...

If you want to store candied fruits in syrup, then everything is ready ... But if you want dry candied fruits, then drain the syrup, and dry the pumpkin pieces either in the oven on a baking sheet with baking paper at 50 degrees with the oven door closed or at 100 with the oven door ajar,

or in an electric dryer. The time depends on the thickness of the candied fruits!

Candied fruits are ready, they are dense and a little sticky.

Roll them in powdered sugar.

I left some of the candied fruits in syrup, and dried the other, i.e. wilted...

Enjoy your meal!

Candied pumpkin is a healthy and very tasty vegetable dessert that is perfect for tea drinking. In addition, it is often used as part of other dishes or as a decoration. The thing is that candied pumpkins always turn out to be very sweet and fragrant, and their bright orange color is pleasing to the eye and uplifting.

Candied pumpkin preserves almost all the beneficial substances that are found in a raw vegetable. Thus, this dish is a delicious "doctor" for people suffering from diseases of the cardiovascular system and intestines. Also, candied pumpkin will help get rid of kidney stones, improve eyesight, and normalize metabolism. This bright dessert can be safely introduced into the children's diet and even afforded during a strict diet. Despite the fact that sugar is added to candied fruits, the calorie content of the dish remains at an acceptable level.

Before drying candied pumpkin, the vegetable is cut into small pieces and boiled in sugar or honey syrup. For flavor, cloves, cinnamon, vanilla, citrus zest, etc. are put in a saucepan. Oranges or lemons are often boiled with candied pumpkin. They give the dish a spicy sourness and appetizing smell.

After the pumpkin is boiled in syrup, it can be dried using an oven, slow cooker or electric vegetable dryer. Some cooks even leave spicy pieces at room temperature. True, then the process of preparing candied pumpkins lasts much longer.

Before serving, candied pumpkin can be sprinkled with honey or sprinkled with powdered sugar. They eat cold treats.

Amazingly delicious and fragrant candied pumpkin! This recipe contains all the most popular flavoring and aromatic additives, so the dessert will turn out spicy and rich. If desired, spices can be omitted or only some of them can be left. Candied fruits in syrup must be brought to transparency. To do this, it is necessary to boil the vegetable from 4 to 6 times, cooling to room temperature between each “approach”. For drying, you can use the oven at a low temperature.

Ingredients:

• 1 kg pumpkin;
• 1 orange;
• 1 lemon;
• 1200 g of sugar;
• 600 ml of water;
• 2 cinnamon sticks;
• 1 sachet of vanilla sugar;
• 2 buds of dried cloves.

Cooking method:

1. Peel the pumpkin from the peel and seeds, cut the pulp into medium-sized cubes.
2. Pour water into a saucepan and put on fire, pour sugar into it.
3. Boil the syrup over low heat until the sugar grains are completely dissolved.
4. Pour the pieces of pumpkin into a saucepan with syrup and boil, cook for 5 minutes.
5. Remove the saucepan with the pumpkin from the heat and allow the contents to cool.
6. Cut lemon and orange into slices, put them in syrup.
7. Send cloves and cinnamon to a common saucepan, boil the pumpkin again for 5 minutes, then cool.
8. Repeat the process 4 more times, then add the vanilla sugar and mix well.
9. Drain the candied pumpkins in a colander and let them drain, then place on baking paper in a single layer.
10. Dry candied fruits at room temperature to the desired consistency (approximately 2-3 days).

Interesting from the network

A really simple and quick recipe for the happy owners of an electric dryer. However, if necessary, you can replace it with a conventional oven or air grill. There will be quite a lot of candied fruits, but the number of ingredients should not be reduced. Such a dessert is stored for a long time even at room temperature, just put it in a container with a closing lid, so you can immediately prepare it with a margin. Candied pumpkin with the addition of powdered sugar will become very tender, but it is not necessary to use it.

Ingredients:

• 3 kg of pumpkin;
• 1 lemon;
• 4 tbsp. l. powdered sugar;
• 600 g sugar.

Cooking method:

1. Peel the pumpkin, cut into small cubes, put in a deep capacious saucepan.
2. Pour all the sugar over the pumpkin, wait for the juice to separate.
3. Drain the pumpkin juice into a separate saucepan.
4. Cut the lemon into slices and add to the juice.
5. Boil the syrup, strain and pour hot over the pumpkin.
6. Boil the pumpkin 4 times for 5 minutes in syrup, cooling it to room temperature between boils.
7. Put the pumpkin in a sieve and let the excess liquid drain.
8. Transfer the prepared candied pumpkin to the vegetable dryer and dry for 4 hours.
9. Sprinkle the finished dish with powdered sugar and serve.

Sugar-free candied fruits in the oven can be useful for those who follow a strict diet or for some reason are forced to exclude this product from their diet. Also, this dish is perfect for small children. By itself, the pumpkin is quite sweet, and the addition of fructose and honey can largely make up for the lack of sugar. It is important to withstand future candied fruits in syrup so that they are well saturated, become transparent and soft.

Ingredients:

• 400 g pumpkin;
• 2 tbsp. l. honey;
• 2 tbsp. l. fructose;
• 1 st. l. cinnamon;
• 2 glasses of water.

Cooking method:

1. Cut pumpkin pulp into small cubes and put them in a saucepan.
2. Pour pumpkin with water, add cinnamon, cook over low heat until soft.
3. Pat the pumpkin pieces dry with a paper towel.
4. Pour 2 cups of water into a separate saucepan, add honey and fructose.
5. When the syrup begins to boil, put the pumpkin into it and cook for another 20 minutes over low heat.
6. Remove the saucepan from the heat and leave the pumpkin in the syrup for a day.
7. Remove the candied fruits from the syrup, blot again with a paper towel and place for 4 hours at 50 degrees in a ventilated oven.

Now you know how to cook candied pumpkin according to the recipe with a photo. Enjoy your meal!

Candied pumpkin is a bright and sweet table decoration, which is also very beneficial for the body. Literally three or four products make an amazing dessert with a spicy aroma and delicate texture! If you want to invite guests to an interesting tea party, be sure to use the following tips on how to make candied pumpkin:

• Candied pumpkin can become much more interesting if you cut vegetables not in banal cubes, but in the form of some original geometric figures. The main thing at the same time is to try to make the pieces equal in volume so that they simultaneously reach the desired degree of readiness;
• So that candied pumpkins do not lose their shape and attractive appearance, they must be dried very slowly. If we are talking about the oven, then the temperature should not exceed 40-60 degrees;
• Muscat sweet pumpkin is best suited for making candied fruits. It differs in the small size and bright juicy pulp. At the same time, it is very easy to clean - the crusts are cut off without difficulty. Butternut squash tastes a bit like a pear;
• The syrup that remains after boiling candied pumpkin can be used as a regular jam, serving it with tea. While the liquid is still hot, you can pour it into sterile jars and preserve it for the winter. There will be a very useful vitamin preparation;
• Before cooking candied squash in the oven, make sure you can set it to a low temperature and provide ventilation. If this is not possible, it is better to leave the dessert on wax paper at room temperature for a couple of days. Otherwise, candied pumpkin will be spoiled.

Homemade candied pumpkins are delicious and healthy. After all, pumpkin contains a large number of trace elements and is especially useful for people who have problems with the intestines and digestion. It also has a good effect on the kidneys, cleansing them, and benefits people with iron deficiency anemia.

Candied pumpkin can be easily prepared at home. Using this simple recipe with a photo, you can preserve all the beneficial properties of pumpkin for a long time and prepare a delicious treat for children and adults.

Ingredients:

pumpkin - 1 pc (it is best to choose a long pumpkin, it is more convenient to cut even semicircular slices from it);

sugar - 100 gr per 1 kg of pumpkin;

powdered sugar - 3 tsp;

honey - 1 tsp ;

walnuts - 1 tsp

How to cook candied pumpkin in an electric dryer

Starting to cook, you should wash the pumpkin, peel it, cut the fruit in half, remove the seeds from the pulp and cut into slices about 3 mm thick.

Place the sliced ​​pumpkin pieces in a saucepan and sprinkle with sugar.

Wait until the juice is formed.

Bring to a boil and simmer until sugar is completely dissolved. This will take about 20 minutes.

Discard the pieces in a colander and let them cool.

Roll the pumpkin boiled in syrup into rolls or other desired shapes and put them in an electric dryer in a single layer.

Dry 6-8 hours until completely dry. Drying time depends on the power of the appliance.

After drying, sprinkle candied pumpkins with powdered sugar (if they are intended for long-term storage) or sprinkle with honey and sprinkle with nuts (if you plan to eat them quickly). As you can see in my photo, today I made candied fruits in powdered sugar.

Ready pumpkin candied fruits should be stored in tightly closed jars. For storage, bags made of very dense fabric, paper, which must be tied tightly to prevent moisture and pests from entering, are also suitable. Useful sweets for you! Enjoy your meal.

Large photos Small photos

Wash the pumpkin, clean it if it has not been cleaned yet. Cut into several arbitrary pieces, removing the seeds.



Cut the pumpkin into cubes of arbitrary size, however, I advise you to try to work with a knife so that you end up with workpieces of the same size - during the drying process, candied fruits should be cooked for about the same amount of time.

Wash the lemon and cut into thin half rings.

Place a layer of pumpkin cubes in the pan, sprinkle with a little sugar.



Throw out the lemon.



Again pumpkin, sugar, lemon - until the original components run out.



Put the pan on the fire, bring to a boil, reduce the gas and boil for about 5 minutes. Turn off the gas, wait for the pumpkin to cool. Ideally half a day. Minimum - 2-3 hours.



Bring to a boil again, boil a little, turn off. As a rule, two such approaches are enough - the pumpkin should be soaked in syrup and become soft, but not turn into a puree and keep its shape perfectly. Sometimes a third approach is required - if the pumpkin is very dense and dryish.

Drain the syrup (it can be used to soak cakes and muffins, make liqueurs, jams, jellies, marmalade and other goodies).



Lay the pumpkin on parchment paper or a silicone baking mat in a single layer. Optimally - if there is a small distance between the pieces. Well, that's all, active actions end there. Put the baking sheet in the oven, the temperature is 100-120 degrees, no more. Sometimes you can open the door and turn on the fan - so the liquid will leave faster, cooking time will be reduced.



Drying time depends on many factors (the size of candied fruit, pumpkin variety, its juiciness, oven features, and so on), on average it takes me about 4 hours to do this. Check, try. Please note that after cooling, candied pumpkin will become harder and a little drier - consider this when deciding on the readiness of the dessert.



It is necessary to remove candied fruits from paper in a warm form - then they stick to parchment forever, you will have to eat along with crispy cellulose. Cooled candied fruits can be rolled in powdered sugar.



It is best to store in a tightly closed jar. That, in fact, is all.

Most of the candied fruits on the shelves of our stores are an expensive overseas product made from exotic tropical fruits, but it will be tastier and more affordable to prepare this sweetness from fruits and vegetables growing in our latitudes. For example, candied pumpkin is one of the available options for a healthy treat that can be made in the oven, in an electric dryer or using a slow cooker.

Candied pumpkins are prepared very quickly, and it does not require much effort.

For a simple recipe for this delicious winter harvest, you will need:

• 1000 g pumpkin;
• 1200 g of sugar;
• 300 ml of water;
• 3 g citric acid;
• 3 g of baking soda;
• 3 g vanillin.

Candied pumpkin recipe step by step:

1. Remove the skin from an orange vegetable with a vegetable peeler, remove the seeds and cut into cubes. Their size may be at the discretion of the hostess, but they must all be of the same size in relation to each other. For candied fruits, sweet varieties of pumpkin are used, from which porridge is cooked. You should choose ripe, but dense pulp. Too soft or hard pumpkin is not suitable for this preparation.
2. Blanch pumpkin cubes for 7-10 minutes in boiling water, cool immediately by immersing in cold water. Transfer the cooled vegetable to a colander or sieve so that all the liquid is glassed.
3. Combine water, sugar, citric acid and soda in a vessel of the appropriate volume. Heat the syrup to a boil. Put the prepared pumpkin into the pan and boil it three times for a quarter of an hour, followed by aging in syrup for ten hours.
4. At the next stage, put the orange vegetable cubes on a sieve and forget about them for two hours until all the syrup has drained completely.
5. Spread the pumpkin in a single layer on a baking sheet and put in the oven, where the temperature is set at 35-40 degrees. When the candied fruits are half dried, roll them in sugar and return to the oven.

In an electric dryer

To dry fruits, vegetables and mushrooms at home, you do not need to wait for suitable weather conditions; a compact electric dryer can easily handle this.

With its help, you can also make candied pumpkins by taking:

• 800 g pumpkin;
• 250 ml of water;
• 180 g of granulated sugar;
• 1 lemon;
• spices (cinnamon, cloves, star anise and vanilla) to taste and desire.

Cooking candied pumpkin in an electric dryer as follows:

1. Pour water into a wide basin or other container, add sugar and boil. In the seething syrup, dip the sliced ​​​​lemon and spices, followed by the pumpkin, cut into pieces.
2. The number of orange slices in the basin or pan should be such that it is completely covered with a sweet liquid. After boiling, cook vegetable preparations for 15-20 minutes.
3. Then discard the pumpkin cubes to drain excess sweet liquid. After that, lay them out on pallets of an electric dryer in one layer and dry for 10-12 hours, depending on the power of the device and the size of the workpieces.

Candied pumpkin in a slow cooker

You can also prepare candied pumpkin slices for subsequent drying and turning into delicious candied fruits with the help of many housewives' multi-helper.

Candied fruits are not only sweet, but also healthy.

In this case, you only need:

• 600 g diced pumpkin pulp without peel;
• 1000 g of granulated sugar.

Cooking instructions:

1. Put the cubes of pumpkin pulp into the multicooker bowl, sprinkling with sugar. Leave the vegetable for several hours, and even better all night, so that the juice stands out in sufficient quantities.
2. Next, turn on the gadget in the "Frying" or "Baking" mode. The duration of the program should be 40 minutes. During this time, the pumpkin will not only be fully cooked, but also preserve the integrity of the slices.
3. After the end of the multicooker, transfer the pumpkin to a sieve or colander. As soon as all the excess syrup drains, dry the candied fruits in the oven or electric dryer.

with orange

To prepare delicious and fragrant candied pumpkin with orange and cinnamon, you should take:

• 700 g of prepared pumpkin pulp;
• 1000 g of white crystalline sugar;
• 2000 ml of purified drinking water;
• 1 cinnamon stick;
• 2 cloves.

Cooking steps:

1. First, you should prepare the pulp of the pumpkin in the amount indicated in the recipe. To do this, the orange fruit is thoroughly washed, wiped dry, peeled and pitted, and the pulp itself is cut into medium-sized cubes.
2. Bring sugar and water to a boil over medium heat, then put pumpkin in a container with syrup, boil for 5 minutes. Remove the pieces of vegetable with a slotted spoon on a sieve and cool completely.
3. In the syrup, where the base of future candied fruits was cooked, add cinnamon, cloves and sliced ​​orange with peel, bring the mixture to a boil.
4. Return the pumpkin to the pan, boil it again for 5 minutes and cool on a sieve, catching it from the pan with a slotted spoon. Repeat the process 4-6 times until they become translucent. After the preparation of candied fruits, a delicious and fragrant syrup will remain, which can be served with pancakes, pancakes, compote or jelly based on it, and those over 18 can make homemade liquor.
5. Brought to the desired degree of readiness, transfer the workpiece to a baking sheet covered with parchment and dry in the oven. Ready-made candied fruits can be rolled in a mixture of powdered sugar and cinnamon powder.

How to make frozen pumpkin

Since every housewife tries to use the space of the freezer as rationally as possible, frozen pumpkin, as a rule, is already peeled, pitted and cut into neat slices.

Candied pumpkin is a wonderful alternative to traditional sweets.

To prepare candied fruits from such raw materials, you should use:

• 500 g frozen pumpkin;
• 400 g of sugar;
• 300 ml of water;
• cinnamon, vanilla and powdered sugar for sprinkling finished candied fruits to taste.

How to make candied fruits from frozen pumpkin:

1. Having combined sugar, water and spices in one container, cook concentrated syrup.
2. Transfer pieces of frozen pumpkin to boiling sweet liquid. You don't need to defrost vegetables first.
3. Boil all 20 minutes after boiling, cool, boil again for another 10 minutes and, after cooling, transfer to a sieve.
4. After the excess syrup has completely drained from the vegetable slices, dry the candied fruits in any way possible: in the oven or electric dryer for 3-4 hours, and in hot and sunny weather - in the fresh air, then it will take a couple of days.

With lemon

List of ingredients for candied pumpkin with lemon:

• 2500 g pumpkin pulp;
• 500 ml of drinking water;
• 720 g of granulated sugar;
• 1 medium sized lemon.

Progress:

1. Cut the pumpkin pulp, peeled from the skin and seeds, into equal pieces. Wash the lemon well in hot water, cut it together with the zest into equal slices and remove the seeds from them, if any.
2. Put water with granulated sugar in a saucepan of suitable capacity on fire and boil the syrup. The task is to achieve complete dissolution of all crystals and boiling.
3. Put the pumpkin and lemon into the boiling sweet solution, boil them after boiling for 5-10 minutes. Then cool the chopped fruits in syrup. Repeat the process two more times, cooling completely each time.
4. After that, transfer the pieces of pumpkin and lemon to a baking sheet lined with parchment or foil. Dry the candied fruits in the oven for about three and a half hours.

• 1000 g pumpkin pulp;
• 200 g of sugar;
• 100 g of bee honey;
• 1 lemon;
• powdered sugar for sprinkling.

Cooking:

1. Cut the orange pulp into identical cubes with sides of 4 cm, put them in a suitable container, sprinkle with sugar and leave alone all night.
2. In the morning, drain all the pumpkin juice that has stood out into a separate container. Put honey in it, washed and ground in a meat grinder along with the peel of the lemon fruit. Boil the honey-pumpkin syrup and let it gurgle for two to three minutes.
3. Strain hot syrup through a sieve into a container with pumpkin cubes. Next, cook the vegetable until the syrup thickens for an hour and a half.
4. Strain almost ready candied fruit through a sieve and dry until tender in an electric dryer or oven with convection. Roll the cooled ready-made candied pieces of orange vegetable in powdered sugar.